Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 223 for “"pork"”.
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Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat Adjuncts
Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle differing in amount of modified food starch (MFS), sodium caseinate (SC), and soy protein concentrate (SPC). Response Surface Methodology was utilized …
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Factors Affecting the Textural Properties of Pork
… lean, and more intramuscular fat (P < 0.05). Pork quality measurements were inconsistent over sire line, indicating no advantage to one specific line. Measurements of collagen were lower (P < 0.05) in barrows than in gilts. pH was correlated to most of the traits measured (P < 0.05) and is …
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Harvest practices cause aberrations in pork quality
… to purchase results in annual profit loss to the pork industry. Processes to minimize color variation remain a major focus of the industry and many meat science programs across the globe. Previously, we found inherent muscle characteristics contribute to variations in pork quality but these …
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Spatial Integration in China's Pork Markets, 1999-2009
… production scale to meet increasing demand for pork. While considerable work has been performed to assess the degree of efficiency in Chinese grain markets, few studies have examined the performance of Chinese pork markets. Here, using data from 1999 to 2009, we use procedures to analyze the …
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Quantifying the influence of iodine value on pork quality
Pork belly composition and bacon cooking performance are primary considerations for overall belly quality. To date, no technology exists to objectively measure these attributes simultaneously. Lab-based measurements of these characteristics are laborious, destructive, and time-consuming. Rapid …
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Quantifying the influence of iodine value on pork quality
Pork belly composition and bacon cooking performance are primary considerations for overall belly quality. To date, no technology exists to objectively measure these attributes simultaneously. Lab-based measurements of these characteristics are laborious, destructive, and time-consuming. Rapid …
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A vertical trade model of the international pork industry
… trade model of the feedgrain, hogs and pork sectors that allows for two-way trade in order to examine the impacts of various structural and policy changes on the pork industry. The model consists of six regions/countries: Canada, the U.S., the EU., Japan, China and an aggregate for the …
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Quantification of variation in pork quality and composition traits
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2018-12-01
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Technology for the development of a microwavable pork chop
Whole muscle cuts and restructured chops were conventionally cooked, microwave cooked, and precooked/ microwave reheated. Whole muscle samples had an additional treatment of blade tenderization. All samples were stored for three storage periods of 2, 15, and 21 days. Precooked samples were …
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Nuclear “Pork” Revisited: Organizational Imperatives and Nuclear Weapon Program Abandonment
Since 1941 at least 30 countries have conducted nuclear weapon activities. Over two-thirds of those countries have abandoned their nuclear weapon activities as a matter of policy, making nuclear abandonment the dominant historical tendency. Understanding why countries abandon their nuclear weapon …
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Factors Impacting Pork Quality and Their Relationship to Ultimate pH
Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs
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The Influence of the Rendement Napole Gene on Pork Quality
… that the RN gene plays a tremendous role in pork quality. RN$\sp-$ animals produce pork that is inferior to normal pork in water binding and pork quality; however, the improvements in eating quality must be considered.
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Interregional Flows of Slaughter Hogs and Pork Carcasses in Taiwan
Made available in DSpace on 2014-12-13T19:23:26Z (GMT). No. of bitstreams: 1 7915387.pdf: 8823999 bytes, checksum: 5ac5d33935065d0d77b1d3e2f7621c7f (MD5) Previous issue date: 1979
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Evaluation of variability of instruments used in pork quality assessments
In order to evaluate pork quality, various instruments are used to measure specific traits, including color and pH. Several instruments, each having several settings, are available for each instrument that impact the values observed, making it difficult for researchers to compare results when the …
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Sodium hypophosphite inhibition of Clostridium botulinum in pasteurized comminuted pork
… in a model meat system. Fresh comminuted pork was formulated to contain 0, 1000, or 3000 ppm sodium hypophosphite, with or without 50 ppm sodium nitrite, and 156 ppm sodium nitrite. The test formulations were inoculated with an equal mixture of 9 different strains of C. botulinum spores, …
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Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin
Fresh pork loins were cut for three replications and randomly assigned to one of seven treatments: 1) polyvinylchloride (PVC) packaged, 2) vacuum packaged (Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high leghemoglobin low pH (HLbLpH), 6) 0.2 …
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Commodity futures market reaction to anticipated public reports: Frozen pork bellies
… study investigates the reaction of the frozen pork bellies futures market to the release of inventory information. Knight-Ridder releases their analysts' forecasts of the USDA estimate two days prior to the estimate provided by the USDA. A rational expectations model is developed to study how …
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